Banana Leaf Steamed Fish with Spiced Rice, Chinese Broccoli & Coconut
  • Prep time: 30 minutes
  • Calories: 500
For this recipe you will be wrapping fresh line-caught WA snapper inside banana leaves, and cooking to a flaky perfection. Banana leaves have been used as a cooking vessel for millennia. Not only do the leaves act as a perfect packet, they add their own mild, sweet tropical flavour and help to prevent food from drying. Happy cooking! Share the moment you plate it on Instagram #youplateit
  • 2 Fish Fillets
  • 0.75 Cups of Jasmine Rice
  • 2 Banana Leaves
  • 2 Garlic Clove
  • 0.5 Bunch of Chinese Broccoli
  • 1 Orange
  • 1 Lime
  • 1 Small Bunch of Coriander
  • 1 Ginger
  • 0.25 Cups of Coconut Flakes
  • 2 Teaspoons of YPI Banana Fish Spice Mix

Cook Rice:

Preheat the oven to 200°C. In a medium pot, combine the rice, 1⅓ cups water and a big pinch of salt. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 14 to 16 minutes, or until the liquid has been absorbed. Remove from heat and fluff the finished rice with a fork.

Prepare Ingredients:

While the rice cooks, wash the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the Chinese broccoli stems; thinly slice the stems and leaves. Peel and medium dice the orange. Quarter the lime. Pick the coriander leaves; discarding stems.

Prepare Fish:

Pat dry the fish fillets with paper towel. Season the fillets with salt, pepper and half the spice mix. Lay the banana leaves flat on a clean, dry work surface. Place one seasoned fish fillet in the centre of each banana leaf. Fold the two, opposite short edges of the banana leaf over the fish and press down. Fold the open ends of the leaf towards the centre to create square packets.

Steam Fish:

Place the banana leaf-wrapped fish fillets on a lined baking tray, folded side down. Bake 12 to 14 minutes, or until the fish is cooked through. Remove from the oven and carefully open the banana leaf packages (they may release steam). Discard the banana leaves.

Make Spiced Rice:

After the fish has baked for 5 minutes, in a large nonstick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and remaining spice mix. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the Chinese broccoli and coconut flakes. Cook, stirring occasionally, 30 seconds to 1 minute, or until the Chinese broccoli has wilted. Add the cooked rice. Cook, stirring occasionally, 3 to 5 minutes, or until slightly crispy and fragrant; season with salt and pepper to taste. Remove from heat. Add the orange; stir to combine.

You Plate It:

Divide the rice and cooked fish between plates. Top each fillet with the juice of 1 lime wedge and a drizzle of olive oil. Garnish with coriander. Enjoy!